CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC
Think there's no way to improve upon perfectly roasted chicken? Think again. At Herbsaint we would have to appoint someone to guard the pans while these birds cooled, or they would all end up wingless! In this recipe, the addition of rosemary, garlic, lemon, and olives perfumes the meat and suggests a world of accompaniments: steamed artichokes, just-cooked angel hair pasta, fluffy couscous, a salad of pungent greens with crusty bread for sopping up the juices. When it comes to wine, consider serving a rosé or a white from the Rhone valley.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
- Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
- You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
- At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
- When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.
ROAST CHICKEN WITH BLACK OLIVES
Provided by Colette Rossant
Categories dinner, roasts, main course
Time 2h
Yield Six to eight servings
Number Of Ingredients 8
Steps:
- Remove the pieces of fat inside the chicken. Place the fat with the chicken's liver, the marjoram, tarragon, black olives and brandy in a food processor. Process until all the ingredients are pureed. Remove to a bowl; add salt and pepper to taste.
- Wipe the chicken inside and out with a paper towel. With your fingers, separate the breast skin from the meat. Spoon some of the fat mixture under the breast skin.
- Place the chicken in a roasting pan. Sprinkle it with salt and pepper and then brush it with the soy sauce. Add three cups of water to the pan and bake in a 375-degree oven for one and one-half hours or until the juices run clear when the thigh is pierced with a fork.
- Remove the chicken from the baking pan. Carve the chicken and arrange the pieces on a serving platter. Garnish with parsley sprigs. Pour the cooking liquid in a gravy boat and serve along with the chicken.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 0 grams
ROAST CHICKEN WITH BLACK OLIVES
Provided by Isabella DeFazio
Categories Chicken Olive Roast Bon Appétit
Yield Serves 2 to 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
ROAST CHICKEN WITH APRICOTS AND OLIVES
This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.
Provided by Susan Spungen
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
- Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
- Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
- Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.
ROAST CHICKEN WITH PANCETTA AND OLIVES
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.
Provided by Toni Oltranti
Categories Chicken Garlic Olive Roast Dinner Bacon White Wine Family Reunion Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
- Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.
More about "roast chicken with black olives recipes"
ROAST CHICKEN WITH POTATOES AND OLIVES RECIPE | BON …
From bonappetit.com
3.8/5 (285)Estimated Reading Time 3 minsServings 4Total Time 1 hr
- Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
CHICKEN SUPREME WITH BLACK OLIVES - CALIFORNIA RIPE …
From calolive.org
ROAST CHICKEN WITH PANCETTA AND OLIVES – LEITE'S CULINARIA
From leitesculinaria.com
MEDITERRANEAN CHICKEN SALAD - SLENDER KITCHEN
From slenderkitchen.com
QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE (30 …
From easycookingwithmolly.com
SPATCHCOCK CHICKEN RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 5Difficulty Easy
WHAT TO EAT THIS WEEK. HEALTHY MEAL PLAN FOR APRIL 24, 2023 - TODAY
From today.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
SHEET-PAN ROAST CHICKEN WITH PEPPERS & OLIVES | RECIPES | WW USA
From weightwatchers.com
MEDITERRANEAN OLIVE CHICKEN - MARINATED ROAST CHICKEN RECIPE
From toriavey.com
CHICKEN MEATBALLS WITH PICCATA SAUCE | THE MEDITERRANEAN DISH
From themediterraneandish.com
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
60 EASY DINNER RECIPES - A BEAUTIFUL MESS
From abeautifulmess.com
SHEET PAN GREEK-STYLE CHICKEN DINNER | I HEART RECIPES
From iheartrecipes.com
10 BEST CHICKEN BLACK OLIVES RECIPES | YUMMLY
From yummly.com
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES RECIPE - BON …
From bonappetit.com
MEDITERRANEAN CHICKEN THIGHS - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
MEDITERRANEAN CHICKEN AND RICE SKILLET - CRAVING HOME COOKED
From cravinghomecooked.com
MEDITERRANEAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN WITH OLIVES AND LEMONS RECIPE | MYRECIPES
From myrecipes.com
SMITTEN KITCHEN'S HARVEST ROAST CHICKEN WITH GRAPES, OLIVES, AND ...
From seriouseats.com
SHEET PAN ROAST CHICKEN WITH POTATOES, RADISHES & OLIVES RECIPE
From purewow.com
SHEET PAN CHICKEN AND VEGGIES | DINNER IN UNDER 30 MINUTES!
From thebigmansworld.com
ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES | NIGELLA'S RECIPES ...
From nigella.com
TWO LEMON-CORIANDER ROAST CHICKENS RECIPE - REAL SIMPLE
From realsimple.com
THOMASINA MIERS’ RECIPE FOR ROAST CHICKEN WITH BLACK OLIVE GARLIC ...
From theguardian.com
You'll also love